Hub City Hog Fest sizzles for Mobile Meals

Hub City Hog Fest

Jimmy Colavito, left, of the Hoggy Bottom Boys team based in Charlotte, N.C., opens up a cooked, pork butt with fellow team member, Robby Goldsberry, right, as a crowd is gathered to take samples of the barbecue on Saturday during the Hub City Hog Fest in downtown Spartanburg.

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Thirty-five teams competed in three categories: brisket, ribs and butt. Berry Patch, a two-man team from Newberry, took top honors in the overall category and also won third place in the ribs category.

It was the first time Brandon Turner and Jamie Motts won in an overall division, although they've won smaller categories in other contests. The lifelong friends have been cooking together for two years and said they're most proud of their ribs since they make their own rub.

"It's a great feeling," Turner said just after receiving his trophy. "There are a lot of good teams out here, so it means a lot. A lot of heart goes into our cooking."

Spartanburg brothers Grey and Cal Wicker organized the event, with the help of sponsors.

"The level of competition was all over the board," Grey Wicker said. "Each team was extremely talented, and they all had their strengths. We had people out here with patio grills, some with campers, pop-up tent; it ran the gamut. We had a very talented and very competitive group."

Lake High, a South Carolina Barbecue Association master judge and marshal, said the event was unique in that about a third of the teams were first-time competitors. Thirty-five judges rated them on appearance, aroma, tenderness and texture, taste, and overall impression.

"If the weather would have been a little better, they would've had two or three times the crowd because this was well-organized and everybody seemed to have a great time," High said. "Everyone was in good spirits — lots of good-natured people who like to cook."

Wicker said the event likely will become an annual one, growing each year.

It was too early late Saturday to predict how much was raised, although early estimates were the event brought in thousands for Mobile Meals.

<p>Despite a cold and misty day, the first Hub City Hog Fest in Spartanburg's Grain District was a success by any measure, raising thousands for Mobile Meals.</p><p>Thirty-five teams competed in three categories: brisket, ribs and butt. Berry Patch, a two-man team from Newberry, took top honors in the overall category and also won third place in the ribs category. </p><p>It was the first time Brandon Turner and Jamie Motts won in an overall division, although they've won smaller categories in other contests. The lifelong friends have been cooking together for two years and said they're most proud of their ribs since they make their own rub. </p><p>"It's a great feeling," Turner said just after receiving his trophy. "There are a lot of good teams out here, so it means a lot. A lot of heart goes into our cooking."</p><p>Spartanburg brothers Grey and Cal Wicker organized the event, with the help of sponsors.</p><p>"The level of competition was all over the board," Grey Wicker said. "Each team was extremely talented, and they all had their strengths. We had people out here with patio grills, some with campers, pop-up tent; it ran the gamut. We had a very talented and very competitive group."</p><p>Lake High, a South Carolina Barbecue Association master judge and marshal, said the event was unique in that about a third of the teams were first-time competitors. Thirty-five judges rated them on appearance, aroma, tenderness and texture, taste, and overall impression. </p><p>"If the weather would have been a little better, they would've had two or three times the crowd because this was well-organized and everybody seemed to have a great time," High said. "Everyone was in good spirits — lots of good-natured people who like to cook."</p><p>Wicker said the event likely will become an annual one, growing each year. </p><p>It was too early late Saturday to predict how much was raised, although early estimates were the event brought in thousands for Mobile Meals.</p>